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If you roast a whole chicken or buy a rotisserie chicken for a meal, it’s extremely plausible that you are left contemplating about what to do with the leftovers. Leftover classic roast chicken is one of the most versatile ingredients that can be pieced into a multitude of recipes.

Last week I was working on creating a recipe of a fall inspired whole roast chicken (recipe to follow in a few weeks) and found myself with plenty of leftovers. I decided that we would use the leftovers in a chicken salad the following night. The next day I found myself overcome by an urge to indulge in some Thai food and opted to give the leftover chicken a Thai twist.

My favorite Thai salad is Yum Woon Sen Salad – a bean thread salad tossed with a tangy and spicy dressing and crunchy peanuts. The protein in the salad is typically shrimp and occasionally ground chicken or ground pork. I was confident that the cooked chicken would absorb all the wonderful flavors of the dressing and would make a great substitute for the shrimp.

Traditionally a Yum Woon Sen salad is made with cellophane or bean thread noodles. Feel free to use those, if you have them on hand.

If you do not like raw red onions, shallots are a great milder option.

Traditionally this salad is topped with slightly crushed roasted peanuts. I had a box of La Choy Fried noodles, so decided to use those instead. You can use roasted peanuts or fried noodles.

Chili Garlic Paste can be found in the international aisle of major grocery stores and in Asian markets.

Method:

1) Cook the noodles per the package instructions and set aside.
2) In a medium bowl, mix together all the dressing ingredients. Make sure that the sugar is completely dissolved.
3) Toss the shredded chicken in the dressing.
4) Place the cooked noodles in the bowl that you are going to serve the salad. To this add the onions, tomatoes, mint, cilantro, fried garlic, dressing and chicken.
5) Toss everything together to blend well. Taste and adjust the lime juice, chili garlic sauce or fish sauce as needed.
6) Top with the crunch of your choice (fried noodles or peanuts) and serve immediately at room temperature.